for 4 people

Mushrooms

1 tbsp	olive oil
250 g	brown mushrooms, finely chopped
2	onions, finely chopped
2	garlic cloves, squeezed

Chickpea mixture

1 tin	chickpeas (approx. 420 g), rinsed, drained
60 g	fine whole-grain rolled oats
20 g	crushed linseed
1 tbsp	miso paste
1 tbsp	tomato puree
1 ½ dl	water
1 tsp	salt

Coleslaw

3 tbsp	vegan mayonnaise substitute
½ tbsp	Sriracha sauce
1 ½ tbsp	white balsamic vinegar
¾ tsp	salt
300 g	red cabbage, cut into thin slices

Schnitzel

2 tbsp

olive oil

How it's done

Mushrooms

Heat ½ tbsp of oil in a non-stick frying pan. Add the mushrooms, fry for approx. 5 mins. Remove, place in a bowl. Add the remainder of the oil to the same pan. Reduce the heat, add the onions and garlic, sauté for approx. 3 mins. Remove, mix in with the mushrooms.

Chickpea mixture

Empty the chickpeas into a bowl, crush gently with a fork, add to the mushrooms along with the oats and all the other ingredients up to and including the salt, mix. Cover and leave to stand for approx. 15 mins.

Coleslaw

In a bowl, mix the vegan mayonnaise with all the other ingredients up to and including the salt. Add the red cabbage, mix, cover and set aside.

Schnitzel

Divide the chickpea mixture into 4 portions, shape into balls with wet hands, flatten a little. Heat the oil in a non-stick frying pan. Reduce the heat, fry the schnitzel for approx. 8 mins. on each side until golden brown. Remove, serve with the coleslaw.

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